Name: Pan-Seared Tuna Topped with Fennel Salad
Yield: Serves 2
Ingredients: 1/2 medium fennel bulb (fresh anise), thinly sliced; 1/4 small red onion, thinly sliced; 3 tablespoons olive oil; 2 tablespoons orange juice; 1 tablespoon white wine vinegar; 2 8-ounce tuna fillets (about 1 1/4 inches thick); Olive oil; 1/2 cup parsley leaves

Recipe information

Yield
Serves 2

Ingredients

1/2 medium fennel bulb (fresh anise), thinly sliced

1/4 small red onion, thinly sliced

3 tablespoons olive oil

2 tablespoons orange juice

1 tablespoon white wine vinegar

2 8-ounce tuna fillets (about 1 1/4 inches thick)

Olive oil

1/2 cup parsley leaves

Preparation

Step 1
Combine first 5 ingredients in medium bowl. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.)
Step 2
Heat heavy large skillet over medium-high heat. Brush fish generously with oil. Season with salt and pepper. Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side. Transfer to plates. Mix parsley into fennel mixture. Top fish with fennel mixture and serve.

TagsTuna Fish Seafood Fennel Root Vegetable Vegetable Red Onion Onion Main Dinner Gluten Free Dairy Free Nut Free Make Ahead Sear Bon Appétit

Recipe notes

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